Sale: 20% off Fresco

Through December 10th, Fresco is having a 20% off sale sitewide if you purchase at least $50.

Enter SANTA in the "Discount" field during checkout and click the Apply button to receive the 20% discount.

Free shipping for orders of at least $50 for delivery to the United States. International shipping is available.

Event: Seattle Craft Chocolate Week

Craft Chocolate Week is a new series of events coordinated around the huge presence of artisan chocolate makers in Seattle during the Northwest Chocolate Festival. There are five limited attendance events to provide a more intimate and interactive experience than the crowded activities of a typical chocolate festival. Barbie Van Horn of Finding Fine Chocolate has generously given us four promo codes to share with you for discounts at these events.

• Tue, Sep. 29: Wine and Chocolate Pairing with Adam Dick and Dustin Taylor at Chocolat Vitale. Taste a flight of three French wines from H Wines paired with three bean to bar chocolates. Talk with Adam Dick and Dustin Taylor of Dick Taylor Chocolate. $20 after $10 off promo code vitale.
• Wed, Sep. 30: New Cacao Origin with David Menkes and Tesla Test Rides at Seattle Tesla. Taste a new origin of cacao and converse with David Menkes of LetterPress. Meet the farm manager who grows this rare cacao. Take a test ride in a Tesla. $25 after $15 off promo code tesla.
• Mon, Oct 5: Craft Beer and Chocolate Pairing with Clay Gordon at Kakao. Learn how to pair beer and chocolate using the concept of simultaneous contrast with Clay Gordon of The Chocolate Life. $25 after $25 off promo code kakao.
• Fri, Oct 9: Coffee and Chocolate Pairing with Aaron Barthel of Intrigue Chocolate. Taste pairings of chocolate and coffee, and enjoy Aaron Barthel's French style truffles. $25 after $5 off promo code intrigue.
• Sat, Oct 10: Understanding Craft Chocolate with Rob Anderson at Chocolat Vitale. Experience chocolate at different stages of production to learn about the steps of chocolate-making with Rob Anderson of Fresco. Taste how origin, roasting, and recipes affect the flavors of chocolate. $25.

You can purchase tickets for each of these events on the Craft Chocolate Week website until they are sold out.

Review: Fresco 231 Peru 100%

Richard's Rating: 7.0

chocolate maker Fresco bar 231 region Marañón Peru plantation blend cacao trees unknown year 2014 size 50g ~ 1.8oz cocoa solids 100% added fat (none) sweetener (none) emulsifier (none) flavoring (none) other ingredients (none) list price $12.00

color medium brown PANTONE 19-1012 Dark Brown appearance smooth, scoring, imprints aroma roast, earth, fruit (prune), nut, floral snap medium hard taste earth, nut, floral, sour, roast melt creamy length long finish somewhat sour, somewhat tannin, slightly acidic

Best Prices Online
$12.00 directly from Fresco

Review: Fresco 226 Peru

Richard's Rating: 6.5

chocolate maker Fresco bar 226 region Peru plantation blend cacao trees unknown year 2013 size 45g ~ 1.6oz cocoa solids 70% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $8.00

color medium brown PANTONE 19-1317 Bitter Chocolate appearance lined, scoring, smooth aroma roast (coffee), fruit (blackberry), wood, sweet snap medium hard taste roast (coffee), earth, fruit (blackberry, lemon, cranberry), sweet, nut, acidic melt smooth length medium finish tannin, somewhat acidic

Crafting different chocolates from the same beans using the same proportions of ingredients, Rob Anderson of Fresco demonstrates the remarkably different flavors that can be produced from even a single batch of beans.

226 was made from the same cacao from Peru as 225. The beans used in 226 were given a much heavier roast. Both were conched moderately.

Cocoa solids (cacao beans plus added cocoa butter) were 70% of the ingredients (same as in 225). The remaining 30% was cane sugar. The chocolate was produced in Fresco's nut-free facility.

Inside a paper box, the 45 gram bar came wrapped in silver foil-sided wax paper. The bar reviewed here was number 0121 from batch 226-13-060, and was created on May 29, 2013 with a best before date of June 2015.

The bar was scored into 10 pieces, each of which was alternately lined either vertically or horizontally. The chocolate had a smooth surface and no bubbles, even in the corners.

The color was a medium brown Bitter Chocolate (PANTONE 19-1317). The snap was medium-hard.

226 had a strong roast coffee aroma. Other scents included blackberry, wood, and sweetness.

That same strong roast coffee from the aroma came forth in the taste. Fruit flavors of blackberry, lemon and cranberry were present, along with earth, nut, and sweetness. The taste was slightly acidic.

The melt was smooth. The chocolate flavor lasted 30 to 40 seconds after the chocolate was gone, giving a medium length. The final aftertaste was tannin and somewhat acidic.

You can purchase 226 Peru online for $8.00 directly from Fresco or for $7.00 from Chocolopolis.

Review: Fresco 225 Peru

Richard's Rating: 7.0

chocolate maker Fresco bar 225 region Peru plantation blend cacao trees unknown year 2013 size 45g ~ 1.6oz cocoa solids 70% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $8.00

color medium brown PANTONE 19-1431 Fudgesickle appearance lined, scoring, smooth, bubbles aroma earth, fruit (citrus, banana), dairy (cheese), spice snap medium hard taste earth, fruit (citrus, banana, berry, fig), wood, roast, sour, sweet (butterscotch) melt smooth length medium finish acidic, tannin

Fresco 225 is the first of two recipes from an identical harvest of cacao from Peru. The primary difference between the two recipes was that the beans were given a light roast in 225 and a heavy roast in 226.

All of Fresco's chocolate is made in their nut-free facility. Rob Anderson uses only three ingredients: cacao beans, cocoa butter, and cane sugar. 225 had 70% cocoa solids and 30% cane sugar.

The bar came wrapped in gold foil-sided wax paper inside a paper box. The bar number we reviewed was 0143 from batch 225-13-065, and was created on August 5, 2013. The best before date was September 2015.

The 45 gram bar was scored into 10 pieces, each of which was alternately lined either vertically or horizontally. The chocolate had a smooth surface, but there were bubbles in some of the corners.

225 had a medium brown Fudgesickle (PANTONE 19-1431) color and a medium-hard snap.

The chocolate gave off an aroma of earth, fruit, dairy, and spice. The fruit scent contained both citrus and banana. The dairy smell was reminiscent of an aromatic cheese.

An initial earthy flavor soon expanded into citrus and banana. The taste also included wood, roast, and sour flavors, and additional fruit flavors of berry and fig. A butterscotch sweetness was present in the background much of time.

Although the melt reached the smooth range, it leaned toward less smooth. The length was at the short end of medium, with the chocolate flavor lasting 20 to 25 seconds after the chocolate was gone. The finish was acidic and tannin.

You can purchase 225 Peru online for $8.00 directly from Fresco or for $7.00 from Chocolopolis.

Review: Fresco 224 Dominican Republic

Richard's Rating: 7.0

chocolate maker Fresco bar 224 region Dominican Republic plantation blend cacao trees unknown year 2013 size 45g ~ 1.6oz cocoa solids 72% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $8.00

color medium brown PANTONE 19-1015 Bracken appearance lined, scoring, smooth aroma earth, astringent, roast (smoke, toast), fruit (prune) snap medium hard taste roast (cocoa, malt), earth, fruit (plum, lime, berry) melt smooth length medium finish slightly tannin, slightly acidic

Fresco 224 is the second of Rob Anderson's 2013 formulations made from an identical harvest of Dominican Republic cacao. The recipes were nearly identical, differing primarily in their conching time. 224 was conched for a medium duration while 223 was conched only a short time.

Both chocolates were crafted in Fresco's nut-free facility from 72% cocoa solids (cacao beans plus added cocoa butter) and 28% cane sugar.

224 came wrapped in silver foil-sided wax paper inside a paper box. The bar reviewed here was number 0158 from batch 224-13-061, and was created on June 10, 2013. The best before date was July 2015.

As you can see above, the 45 gram bar was scored into 10 pieces, each of which was alternately lined either vertically or horizontally. The chocolate had a smooth appearance with minute bubbles in some of the corners that I probably wouldn't notice if I wasn't looking for them.

The color of 224 was a medium brown Bracken (PANTONE 19-1015). The snap was medium hard.

The aroma contained earth, roast with smoke and toast, and a prune fruit scent. There was also an unexpected astringency in the aroma.

This chocolate tasted initially of roast cocoa and some earthiness. Fruit flavors similar to those in 223 developed, including plum, lime, and berry. Near the end, the roast flavor transitioned from primarily cocoa to primarily malt.

224 had a smooth melt. The length was medium, with the chocolate flavor lasting 25 to 30 seconds after the chocolate was gone. The finish was slightly tannin and slightly acidic.

Overall, I slightly preferred the sharper flavors of 223, even with its strong tea and tannin, but other palates may feel 224's more refined nature results in a better chocolate.

You can purchase 224 Dominican Republic online for $8.00 directly from Fresco or for $7.00 from Chocolopolis.

Review: Fresco 223 Dominican Republic

Richard's Rating: 7.5

chocolate maker Fresco bar 223 region Dominican Republic plantation blend cacao trees unknown year 2013 size 45g ~ 1.6oz cocoa solids 72% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $8.00

color medium brown PANTONE 19-1012 Dark Brown appearance lined, scoring, smooth aroma earth, roast (smoke, tea, malt), sweet (caramel), fruit (raisin, berry) snap medium hard taste earth, roast (tea, cocoa), fruit (plum, lime, berry), sweet (caramel), tannin melt smooth length medium finish tannin, slightly acidic

One of the things I appreciate about chocolate from Fresco is tasting multiple formulations made not only from the same origin, but also from the same cacao beans (fermented and dried in the same harvest). Last year, Rob Anderson released two new formulations made from Dominican Republic cacao.

The recipes for 223 and 224 were nearly identical, both with 72% cocoa solids (with the same amount of added cocoa butter) and 28% cane sugar. The same Dominican Republic cacao beans for both were given a medium roast.

The process differed in conching: 223 experienced only a short, subtle conche, while 224 was conched for a medium duration. Without making chocolate, one rarely gets the opportunity to taste variations to experience the effects of different processing.

In any case, both chocolates were made in Fresco's nut-free facility. 223 came wrapped in gold foil-sided wax paper inside a paper box. This particular bar did not have a production or best before date.

The 45 gram bar was scored into 10 pieces, each of which was alternately lined either horizontally or vertically. The chocolate appeared smooth and only had a few tiny bubbles in the corners of some of the pieces.

223 had a medium brown Dark Brown (PANTONE 19-1012) color. The bar had a medium hard snap.

The chocolate gave off an aroma of earth, roast, sweetness, and fruit. The roast scent included smoke tea, and malt. The sweetness smelled of caramel. I noticed fruit scents of raisin and berry.

An initial earthy fruity taste soon revealed plum, lime, and berry flavors. Roast in the form of tea and cocoa as well as caramel sweetness joined shortly afterward. The taste was also tannin.

The melt was smooth, perhaps slightly less than average. The length lasted to the far end of medium, with the chocolate flavor dissipating only after about 35 to 40 seconds. The final aftertaste was tannin and slightly acidic.

You can purchase 223 Dominican Republic online for $8.00 directly from Fresco or for $7.00 from Chocolopolis.

2013 Good Food Awards for Chocolate

The Good Food Awards published their winners for 2013. The following unflavored bars won awards in the chocolate category:

Amano Chuao
Dandelion Sambirano, Madagascar
Fresco Papua New Guinea 220
Patric Madagascar 67%
Patric Madagascar 75%
Ritual Costa Rica
Ritual Madagascar
Rogue Hispaniola
Rogue Rio Caribe
Rogue Sambirano

The links above go directly to our associated detailed chocolate bar review.

Review: Fresco 221 Papua New Guinea

Richard's Rating: 7.0

chocolate maker Fresco bar 221 region Papua New Guinea plantation (blend) cacao trees (unknown) year 2012 size 45g ~ 1.6oz cocoa solids 69% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price N/A

color medium brown PANTONE 19-1518 Puce texture lined, scoring, bubbles aroma fruit, earth, roast, wood, dairy snap medium hard taste earth, roast (coffee), fruit (lime, blackberry), sweet (brown sugar), nut melt smooth length medium finish somewhat acidic, slightly bitter

221 is one of the four recipes that Rob Anderson used to craft Fresco chocolate using cacao from Papua New Guinea. We've already reviewed the other three: 219, 220, and 222. Fresco makes all of their chocolate in a nut-free environment.

All four recipes contained only two ingredients: 69% cacao beans and 31% cane sugar. 219 and 222 were made with a light roast, 220 with a medium roast, and 221 with a heavy roast. 219, 220, and 221 went through a medium conche; 222 was made with no conching.

221 came in Fresco's new 45 gram size, wrapped in gold foil-sided wax paper inside a paper box. It was formed into their standard shape: scored into 10 pieces, each lined either horizontally or vertically. This particular bar was missing its production and best before information, but it was likely produced in September 2012 with a best before date of two years later.

This heavy roast chocolate had a slightly different color from Fresco's other Papua New Guinea bars: a medium brown Puce (PANTONE 19-1518) color rather than the Fudgesickle of the other three. Like the others, this bar looked great other than having small bubbles in the corners of some pieces. The snap was medium-hard.

Similar scents were present in the aroma of 221, but again in a different mix, with fruit, earth, roast, wood and dairy. Among the four, 221 had the strongest roast scent, and I couldn't smell any vinegar at all in this aroma.

Initially earthy, the taste of this chocolate quickly revealed a strong coffee roast. The coffee flavor grew sweet with the taste of brown sugar. Fruit flavors of lime and blackberry then came forward, along with nuttiness.

The melt was smooth. The length was medium, with the chocolate flavor lasting 25 to 30 seconds after the chocolate was gone. The final aftertaste was acidic, but slightly bitter.

Although I liked this heavy roast 221 the least of the four recipes, it was still a good chocolate, and interesting to taste side-by-side with the others. 221 is not yet available online, but look for it soon at Chocolopolis.

Review: Fresco 220 Papua New Guinea

Richard's Rating: 7.5

chocolate maker Fresco bar 220 region Papua New Guinea plantation (blend) cacao trees (unknown) year 2012 size 45g ~ 1.6oz cocoa solids 69% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price N/A

color medium brown PANTONE 19-1431 Fudgesickle texture lined, scoring, bubbles aroma fruit, wood, dairy, earth, roast, hint of vinegar snap medium hard taste earth, fruit (blackberry, lime), nut, roast, sweet, acidic melt smooth length medium finish acidic, slightly sour

This year Rob Anderson experimented with dozens of variations and settled on four recipes for crafting his newest chocolate from Papua New Guinea cacao. Each of them (219, 220, 221, and 222) varies based on roast and conche. Fresco makes their chocolate in a nut-free environment.

All four recipes used 69% cacao beans and 31% cane sugar, with no other ingredients. 219 and 222 were made with a light roast, 220 with a medium roast, and 221 with a heavy roast. The first three went through a medium conche; 222 was made with no conching.

The 220 bar came in Fresco's new 45 gram size, wrapped in silver foil-sided wax paper inside a paper box. It was scored into 10 pieces, each lined either horizontally or vertically. The production date was September 10, 2012 (bar 192 in batch #220-12-038). The best before date was October 2014.

220 had a medium brown Fudgesickle (PANTONE 19-1431) color nearly identical to 219. The bar had small bubbles in the corners of some pieces, but otherwise looked great. The snap was medium-hard.

The aroma contained scents similar to 219, with fruit, wood, dairy, earth, and vinegar. However, not only was a roast scent clearly present, but the overall aroma smelled more strongly woody and the vinegar was merely a hint.

After an initial earthiness, the chocolate tasted of blackberry, strong lime, nut, and roast. 220 tasted substantially sweeter than 219 even though the sugar content was identical. I also experienced acidity.

The melt was smooth. The chocolate flavor didn't last quite as long after the chocolate was gone, roughly 20 to 25 seconds, though it remained in the medium range. The final aftertaste was acidic and again slightly sour.

Although I prefer the lighter roast of 219 to 220, this bar was yet another great chocolate from Fresco. You cannot yet purchase Fresco 220 online, but look for it soon at Chocolopolis.

Review: Fresco 219 Papua New Guinea

Richard's Rating: 8.0

chocolate maker Fresco bar 219 region Papua New Guinea plantation (blend) cacao trees (unknown) year 2012 size 45g ~ 1.6oz cocoa solids 69% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price N/A

color medium brown PANTONE 19-1431 Fudgesickle texture lined, scoring, bubbles aroma fruit, wood, dairy, vinegar snap medium hard taste earth, fruit (citrus, lime, blackberry), roast (cocoa), nut, sweet, sour, acidic, wood melt smooth length medium finish acidic, slightly sour

Fresco created four different chocolate recipes using Papua New Guinea cacao: 219, 220, 221, and 222. All four were made from 69% cacao beans and 31% cane sugar. They vary based on how they were roasted and conched.

219 had the same light roast as 222. It differed from 222 in that it was given a medium level of conching.

The chocolate came in a small 45 gram bar scored into 10 pieces, each lined either horizontally or vertically. The bar came wrapped in gold foil-sided wax paper inside a paper box. The production date was September 1, 2012 (bar 278 in batch #219-12-037). The best before date was October 2014.

The color of 219 was a medium brown Fudgesickle (PANTONE 19-1431), slightly darker than 222. The bar had tiny bubbles in the corners of some pieces, but otherwise looked great. The snap was medium-hard.

219 had an aroma containing fruit, wood, dairy, earth, and vinegar. It differed from 222 in that it was much less earthy and I didn't smell any olive.

The flavors in the taste included earth, fruit, roast, nut and wood. The fruit flavors I tasted were citrus, lime, and blackberry. The roast was a mild cocoa. It was also sweet, sour, and acidic.

The melt was smooth. The length was medium, with the flavor lasting between 30 and 35 seconds after the chocolate was gone. The final aftertaste was acidic and slightly sour.

Overall, while both are terrific, I slightly prefer 219 to 222. The melt of 219 is smoother and while it lacks just a little of the strong fruit taste of 222, I like the added cocoa and nut flavors. Fresco 219 won a gold award in the single origin category at the Northwest Chocolate Festival.

Fresco 219 is not yet available online, but look for it soon at Chocolopolis.

Review: Fresco 212 Dominican Republic

Richard's Rating: 8.0

chocolate maker Fresco bar 212 region Dominican Republic plantation (blend) cacao trees (unknown) year 2011 size 40g ~ 1.4oz cocoa solids 72% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price N/A

color medium-light brown PANTONE 19-1431 Fudgesickle texture lined, scoring, bubbles aroma earth, fruit (plum, raisin), roast (smoke, malt), sour, nut, wood snap medium hard taste roast (tea), sweet, fruit (berry, plum), earth, sour, tangy melt smooth length medium finish somewhat tannin, slightly sour

212 is one of two single origin prototype chocolate recipes still being made by Fresco with cacao from the Dominican Republic. Chocolate maker Rob Anderson used a light roast and subtle conche in making 212 (you can read more about his process on their website). In contrast, he used a dark roast and no conche to make 213 (here's our review from January).

His formulation for 212 contained 72% cocoa solids from cacao beans and added cocoa butter and 28% cane sugar. The chocolate was made in a nut-free facility.

The small 40 gram bar was scored into 10 pieces, each lined either vertically or horizontally. It came wrapped gold foil-sided wax paper inside a paper box. The bar reviewed here was created on November 22, 2011 (one of 437 bars in batch #11-024). The best before date was December 2013.

212 had a medium-light brown Fudgesickle (PANTONE 19-1431) color. The bar had small bubbles in the corners of about half the pieces, but otherwise looked great. It had a medium-hard snap.

The chocolate had an aroma containing earth, fruit, roast, nut, and wood. The fruit included plum and raisin scents. The roast had scents of smoke and malt. 212 also smelled somewhat sour.

The taste began with a tea roast and then sweetness and fruit flavors were revealed in the form of berry and plum. An underlying earthiness was present. I experienced the taste as sour and interestingly tangy as well.

The melt was smooth. The length made it into medium, with the chocolate flavor lasting 20 to 25 seconds after the chocolate was gone. The finish was somewhat tannin and slightly sour.

In comparing the result of this recipe to that of 213 that we liked so much, I found I slightly preferred the brighter and more tangy flavors of 212 to the heavier roast of 213. 212 won a silver in the Americas semi-finals of the 2012 International Chocolate Awards.

You can purchase Fresco 212 online for $7.00 in the U.S. from Chocolopolis or Cocova.

Review: Fresco 222 Papua New Guinea

Richard's Rating: 8.0

chocolate maker Fresco bar 222 region Papua New Guinea plantation (blend) cacao trees (unknown) year 2012 size 45g ~ 1.6oz cocoa solids 69% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price N/A

color medium-light brown PANTONE 19-1431 Fudgesickle texture lined, scoring, bubbles aroma earth, fruit (hint of olive), wood, vinegar, dairy snap medium hard taste earth, fruit (citrus, lime, blackberry, cranberry), sweet, sour melt smooth length medium finish acidic, somewhat astringent

Based on maker Rob Anderson's suggestion, we reviewed a new bar of recipe 222 this week. Because it was made less than three weeks ago, we have the opportunity to review this chocolate while it is still extremely fresh. In about three months, we'll update this review with a second perspective after the chocolate has aged.

This is the first bar we've reviewed with Fresco's new packaging that better highlights roast and conching strategy used in making the chocolate. They also increased the bar size from 40 to 45 grams. Fresco continues to make all of their chocolate in a nut-free facility.

Fresco made four recipes using single origin cacao from Papua New Guinea: 219, 220, 221, and 222. They only varied in roast and conche.

222 was a single origin bar made with 69% cacao beans and 31% cane sugar. There was no added cocoa butter. This formulation used a light roast and no conching. It was the only recipe that had no conching.

This chocolate came in the new 45 gram size. The bar still had a nearly identical shape: scored into 10 pieces, each lined either vertically or horizontally. It came wrapped in silver foil-sided wax paper inside a paper box that was wider than the previous ones. The production date was September 14, 2012 (bar 152 in batch #222-12-039). The best before date was October 2014.

222 had a medium-light brown Fudgesickle (PANTONE 19-1431) color. As typical for Fresco, the bar looked great other than having bubbles in the corners of some pieces. The snap was medium-hard.

The aroma was earthy, with additional scents of fruit, wood, vinegar and some dairy. I also smelled just a hint of olive.

The chocolate tasted earthy and strongly of fruit. I experienced the citrus and berry fruit flavors primarily as lime, blackberry, and cranberry. The taste was both sweet and somewhat sour.

The melt was smooth, but on the less smooth side. The flavor lasted 35 to 40 seconds after the chocolate was gone, giving it a medium length, nearly making it to long. The finish was acidic and somewhat astringent.

Overall, this is the best Papua New Guinea bar I've tasted since Michel Cluizel Maralumi 64% two years ago. Unfortunately, I can't compare them head to head at present, so I'm not sure which I like better. I look forward to tasting the other three Papua New Guinea bars that Fresco recently released.

Fresco 222 is not yet available online, but look for it soon at Chocolopolis.

Northwest Chocolate Festival Awards

This evening I attended the opening event for the Northwest Chocolate Festival, which officially begins tomorrow. I met with several of the chocolate makers and chocolatiers, mingled with others of the chocolate world, saw a preview of some of the classes, and tasted a few samples.

Prior to NWCF, six judges did a blind tasting of many bars that were sent in advance for judging. Judged awards were given in two categories: Single Origin and Inclusions.

In the judged Single Origin category, the winners were:

• GOLD: Fresco 214 Madagascar
• GOLD: Fresco 219 Papua New Guinea
• SILVER: Pacari Manabi (Ecuador)
• BRONZE: Dandelion Rio Caribe (Venezuela)

In the judged Inclusions (flavored chocolate) category, the winners were:

• GOLD: Lillie Belle Farms The Most Awesome Chocolate Bar Ever
• SILVER: Madre Triple Cacao
• BRONZE: Madécasse Arabica Coffee

They also gave out non-judged Founder's Choice awards, including:

• Lifetime Achievement Award: Fran Bigelow of Fran's Chocolates
• Most Outstanding Fine Chocolate Retailer: Lauren Adler's Chocolopolis
• Best Flavor Innovation: Aaron Barthel of Intrigue Chocolates
• Best New Dessert Shop: Autumn Martin's Hot Cakes Molten Chocolate Cakery

You can still buy tickets at the door for this weekend ($30 per day) on the third floor of the Conference Center at the Washington State Convention Center.

Review: Fresco 211 Ghana

Richard's Rating: 6.0

chocolate maker Fresco bar 211 region Ghana plantation (blend) cacao trees (unknown) year 2011 size 40g ~ 1.4oz cocoa solids 73% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price N/A

color medium-dark brown PANTONE 19-1317 Bitter Chocolate texture lined, scoring, bubbles aroma roast (tobacco), earth, fruit (prune), sweet (molasses), spice snap medium hard taste earth, roast (cocoa), wood, fruit, sweet, hint of sour, hint of nut melt smooth length medium finish somewhat bitter, slightly sour

United States chocolate maker Fresco numbers each of their chocolate bar formulations sequentially, and are presently making 209 through 218. The packaging for each of these single origin bars reveals not only ingredients and cocoa solids percentage, but also the general roasting and conching strategy that was used. All chocolate is made in a nut-free facility.

Recipe 211 contained 73% cocoa solids (cacao beans from Ghana and added cocoa butter) plus 27% cane sugar. The chocolate was made using a medium roast and a medium conche.

Fresco's bar are small, only 40 grams. They are scored into 10 pieces, with each alternating piece lined either horizontally or vertically. 211 came wrapped in silver foil-sided wax paper inside a paper box. The production date was December 19, 2011 (one of the 570 bars of batch #11-028). The best before date was January 2014.

The color of 211 was a medium-dark brown Bitter Chocolate (PANTONE 19-1317). The bar had small bubbles in one or two corners of most pieces, but otherwise looked great. It had a medium-hard snap.

211's aroma contained roast, earth, fruit, sweetness, and some spice. The roast was that of tobacco. The fruit scent seemed to be mostly prune. The sweetness smelled of molasses.

The chocolate initially tasted earthy, with a cocoa roast. As it melted, I experienced wood, fruit, and a hint of nut. Sweetness and a hint of sour were also present.

The melt was smooth. The length made it just into medium, with the chocolate flavor lasting about 20 seconds after the chocolate was gone. The finish was somewhat bitter, with a slight sourness.

You can purchase Fresco 211 online for $7.00 in the U.S. from Chocolopolis or Cocova.

International Chocolate Awards 2012 Semi-Finalists

The International Chocolate Awards have national and regional semi-final competitions throughout the year, followed by a grand final this year in London in October. The results of the last of those competitions have been published, and here are all of the winners in the unflavored dark chocolate bar category (along with cacao origin).

Americas (full results)
GOLD: Pacari 70% Piura-Quemazon (Peru)
SILVER: Amano Cuyaga 70% (Venezuela)
SILVER: Franceschi Canoabo (Venezuela)
SILVER: Fresco 212 (Dominican Republic)
SILVER: Pacari 70% Nube (Ecuador)
SILVER: Pacari Raw 70% (Ecuador)
ECUADOR NATIONAL GOLD: Pacari 70% Nube (Ecuador)
UNITED STATES NATIONAL GOLD: Amano Cuyaga 70% (Venezuela)
WORLD FINALIST: Amano Chuao 70% (Venezuela)
WORLD FINALIST: Amano Ocumare 70% (Venezuela)
WORLD FINALIST: Amma 60% (Brazil)
WORLD FINALIST: Franceschi Sur Del Lago (Venezuela)

Europe (full results)
GOLD: Michel Cluizel Los Anconès (Santo Domingo)
SILVER: Bonnat Porcelana (Venezuela)
SILVER: Domori Guasare (Venezuela)
SILVER: Original Beans Beni Wild Harvest 66% (Bolivia)
FRANCE GOLD: Michel Cluizel Los Anconès (Santo Domingo)
ITALY GOLD: Domori Guasare (Venezuela)
SWITZERLAND GOLD: Idilio No. 2 Selección Amiari Merideña (Venezuela)
WORLD FINALIST: Domori Apurimac (Peru)
WORLD FINALIST: Menakao 72% (Madagascar)

Review: Fresco 218 Chuao

Richard's Rating: 7.0

chocolate maker Fresco bar 218 region Venezuela plantation (blend) cacao trees (unknown) year 2011 size 40g ~ 1.4oz cocoa solids 76% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price N/A

color medium brown PANTONE 19-1317 Bitter Chocolate texture lined, scoring, bubbles aroma earth, acidic, roast (coffee), fruit snap medium hard taste roast (cocoa, coffee), fruit (citrus, grapefruit, berry) melt smooth length short finish acidic

218 is the other bar from Fresco made with cacao beans from the Chuao region of Venezuela. Fresco 218 differs from 217 in that it has a higher percentage of cocoa solids (76%) and was made using a medium rather than dark roast. As with all of Fresco's chocolate, 218 had ingredients of only cacao beans, cane sugar, and cocoa butter made from those same cacao beans.

The small 40 gram bar was scored into 10 pieces, each lined either horizontally or vertically. It came wrapped in gold foil-sided wax paper inside a paper box with some raised reflective gold lettering. The production date of the bar I reviewed was September 29, 2011. The best before date was October 2013.

218 had a medium brown Bitter Chocolate (PANTONE 19-1317) color. The surface of the bar was smooth, but there were tiny bubbles in the top corners of most pieces. The bar had a medium hard snap.

The aroma had scents of earth, acidity, coffee roast, and fruit. The aroma was generally similar to that of 217, but with more earthiness, some acidity, and lacking any spice that I could smell.

The chocolate tasted differently, though. The strong coffee flavor of 217 was much less pronounced in 218 and muted with cocoa flavor in the roast. Late fruit flavors were stronger and brighter, with citrus that I tasted as grapefruit and some berry.

The melt of 218 began slowly, but became smooth, much like 217. The flavor lasted almost 20 seconds after the chocolate was gone, just at the far edge of a short length. The finish was acidic.

It was interesting to compare two such similar chocolates that differed primarily by roast (and a little by cocoa content). Overall, I slightly preferred 217.

Fresco 218 does not appear to be available yet anywhere online. In the meantime, to find this chocolate you might try one of the retail stores that carry Fresco chocolate. If you find it available online, please add a comment with a link. Thanks!

Review: Fresco 217 Chuao

Richard's Rating: 7.0

chocolate maker Fresco bar 217 region Venezuela plantation (blend) cacao trees (unknown) year 2011 size 40g ~ 1.4oz cocoa solids 70% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price N/A

color medium brown PANTONE 19-1015 Bracken texture lined, scoring, bubbles aroma roast (coffee), earth, fruit, spice snap medium hard taste roast (coffee), sweet, nut, fruit (raisin, berry) melt smooth length medium finish somewhat bitter, faint coffee

In 2011 some independent chocolate makers got their hands on coveted cacao beans from the Chuao region of Venezuela, where such beans are usually locked up in exclusive long-term contracts by larger makers. Last summer we reviewed three Chuao bars made by Mast Brothers. This week, we're reviewing two made by Fresco.

The first of those two Fresco bars is 217, which was made with 70% cocoa solids (cacao beans and cocoa butter from those same beans) and 30% cane sugar. Rob Anderson made 217 with a dark roast and medium conche.

Fresco's small 40 gram bar was scored into 10 pieces, each lined either horizontally or vertically. The bar came wrapped in silver foil-sided wax paper inside a paper box with some raised reflective silver lettering to acknowledge this special cacao. The production date of the bar I reviewed was September 2, 2011. The best before date was October 2013.

The color of 217 was a medium brown Bracken (PANTONE 19-1015). The surface was smooth, but there were tiny bubbles in the top corners of nearly every piece. The bar had a medium hard snap.

The chocolate had a coffee roast aroma combined with an earthy scent. I also smelled fruit and spice.

Unsurprisingly, based on the aroma, 217 tasted of coffee roast as well. I next noticed some sweetness and a nutty flavor, before the fruits came out: raisin and berry. Mostly, though, this chocolate tasted of coffee, and reminded me of a café mocha.

After a slow start, the melt was smooth. The length was medium, with the flavor lasting 20 to 25 seconds after the chocolate was gone. The final aftertaste was somewhat bitter, with a faint coffee flavor.

This chocolate was better than the Chuaos made by Mast Brothers, but not quite as good as those made by those that have been crafting Chuao chocolate for many years. Take a look at our ranking of Chuao chocolates on the Chocolate Rankings page.

Fresco 217 does not appear to be available yet anywhere online. Please add a comment with a link if you find it somewhere. In the meantime, to find this chocolate you might try one of these retail stores that carry Fresco chocolate.

Review: Fresco 216 Madagascar

Richard's Rating: 7.0

chocolate maker Fresco bar 216 region Madagascar plantation (blend) cacao trees (unknown) year 2011 size 40g ~ 1.4oz cocoa solids 74% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price N/A

color medium brown PANTONE 19-1431 Fudgesickle texture lined with scoring, bubbles aroma earth, fruit, spice, roast snap hard taste earth, roast, nut, fruit (berry, citrus, lime) melt smooth length medium finish very slightly tannin, very slightly sour

Fresco made 216 with the same batch of cacao beans from Madagascar that it used for its 214 and 215 chocolate bars. Fresco altered its recipe for each of these chocolates, but used identical ingredients. All three were made with 74% cocoa solids (including cocoa butter made from the same cacao beans) and 26% cane sugar. 216 had a medium roast and long conche.

The small 40 gram bar was scored into 10 pieces and wrapped in gold foil-sided wax paper. The outer paper package was stamped with a production date of March 18, 2011, and a best before date of April 2013.

216 had a medium brown Fudgesickle (PANTONE 19-1431) color. (It appears lighter brown in the photo because I used a flash on this overcast rainy morning in Seattle). The surface was smooth, and each piece was lined either horizontally or vertically. There were bubbles in the top corners of several pieces. The bar had a hard snap.

The chocolate revealed aromas of earth, fruit, spice, and roast. As it was in the 215, the earth scent was strongest. However, the fruit scent was stronger in this chocolate than in the 215.

The taste of 216 had early flavors of earth, roast, and nut. When the fruit emerged, I first tasted berry, then general citrus, and finally a non-acidic lime flavor for the last of the chocolate.

This chocolate melted smoothly. The length just made it to medium, with the flavor after the chocolate was gone lasting about 20 seconds. The finish was very slightly tannin and very slightly sour.

All three are good chocolates, but I prefer the lighter roast and tart flavor of 214 to that of 215 and 216.

You can purchase Fresco 216 online for $6.95 from The Meadow.

Review: Fresco 215 Madagascar

Richard's Rating: 7.0

chocolate maker Fresco bar 215 region Madagascar plantation (blend) cacao trees (unknown) year 2011 size 40g ~ 1.4oz cocoa solids 74% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price N/A

color medium brown PANTONE 19-1431 Fudgesickle texture lined with scoring, bubbles aroma earth, spice, roast, fruit snap hard taste earth, roast, fruit (berry, citrus, grapefruit, raspberry, lemon), nut, sweet melt smooth length short finish slightly tannin

Fresco 215 was a single origin bean to bar chocolate made with cacao beans from Madagascar. The chocolate was crafted using a medium roast and a medium conche. 215 was made with 74% cocoa solids (including cocoa butter made from the same cacao beans) and 26% cane sugar.

The small 40 gram bar was scored into 10 pieces and wrapped in gold foil-sided wax paper. The outer paper package was stamped with a production date of March 4, 2011, and a best before date of April 2013.

The color of 215 was a medium brown Fudgesickle (PANTONE 19-1431). The surface was smooth, and each piece was nicely lined, but with bubbles in several top corners. The bar had a hard snap.

215 gave off aromas of earth, spice, roast, and, more subtly, fruit. The earth scent was strongest.

This chocolate tasted earthy, too, but soon revealed roast and fruit flavors of berry and citrus. I tasted the berry as raspberry and the citrus as grapefruit and lemon. In addition, there was some nuttiness and sweetness.

215 had a smooth melt. The flavor after the chocolate was gone lasted 15 to 20 seconds, giving it a short length. The final aftertaste was slightly tannin.

You can purchase Fresco 215 online for $6.95 from The Meadow.